This post is written in partnership with siggi’s dairy.Thanks for supporting projects that make Nutrition Happen!
While I love summer and everything it has to offer, there’s truly nothing like fall to win my heart over. Think sweaters, football games, apple picking trips and obviously, roasting ALL the produce. No root vegetables left behind!
Now I know we think about squashes and pumpkins in the fall, but seasonal fruits need some time in the spotlight too. And newsflash: you can roast fruit along with your favorite vegetables too.
Case in point: roasted grapes. Even better with a drizzle of olive oil and a few dashes of flaked sea salt. Pairing these combinations over yogurt makes it a fun way to eat seasonally in satisfying way!
The texture, taste and creaminess of siggi’s triple cream yogurt is absolutely unbelievable. It’s made with only 3 simple ingredients and contains live and active cultures (good bacteria for the gut!) to promote a healthy digestion. It’s not only a great source of calcium, but it’s high in protein and much lower in sugar compared to other yogurts I’ve seen at the grocery stores.
Need a faster option to get a satisfying snack or breakfast? Just take a base of siggi’s triple cream (any flavor will do, even plain!) and pile it high with the best of this season’s fruits: figs, blackberries, and pomegranate. Pairing fruits with healthy fats not only helps vitamins absorb fully, but it will also help tide you over to the next meal – which might help prevent those moments when you’re tempted to mindlessly snack!
- 1 pound red seedless grapes, rinsed and cut in halves
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- ½ cup plain or vanilla siggi’s triple cream yogurt (one 4 ounce container)
- ⅓ cup roasted grapes
- 2 tbsp chopped mint
- 1 tbsp chopped pistachios
- Preheat oven to 450ºF.
- Spread grapes onto a sheet pan. Drizzle with olive oil.
- Sprinkle with salt and toss all together gently.
- Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
- Remove and serve immediately over siggi’s triple cream yogurt, chopped mint, and pistachios.
- ½ cup plain or vanilla siggi’s triple cream yogurt (or one 4 ounce container)
- 2-3 fresh black figs, chopped
- ¼ cup blackberries
- 2 tbsp pomegranate seeds
- 1 tbsp pepitas (pumpkin seeds)
- Assemble bowls with desired toppings and serve immediately.
